A fresh alternative to pickled cukes, these crisp, crunchy treats make a zesty summer snack, garnish for a Bloody Mary, or condiment in a sandwich or salad. These picked green beans are easy to prepare and will keep up to a week in the refrigerator.
1/4 cup chopped fresh dill
1/2 pound green beans, trimmed
1 cup white wine vinegar
1 cup water
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pickling spice
1 garlic clove, peeled
How to Make It
Combine dill and green beans in a medium bowl.
Combine vinegar and the remaining ingredients in a small saucepan. Bring to a boil, and cook 1 minute or until sugar and salt dissolve. Pour over bean mixture. Let stand 2 hours. Drain or serve with a slotted spoon.
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These are great! Super easy too. I used a mix of green and yellow beans that I picked up at the farmers' market today. After the beans sit in the pickling liquid for two hours, I do think it's a good idea to strain them and put them in a separate container for longer-term storage.
I might also try adding slice radishes in the future.
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